Fluffernutter Cookies (with recipe)

Monday was Peanut Butter Cookie Day and Thing #5 loves any excuse to be in the kitchen baking!  She wasn't thrilled with plain PB cookies, and the 2nd recipe we tried was not to her liking.  Not sweet enough.  I linked to it, however, in case you want to give it your own try!  I think it would be delicious if you were detoxed off sugar!

No, the Fluffernutters were far more interesting to a 9-year old with the marshmallows :-)  I printed a recipe for her and she was ON it!

A couple of comments on the recipe first:

Yes, moving the marshmallows from the edge keeps them from getting chewy and sticking to the wax paper but .... if it happens, don't panic.  It's actually a nice texture and gives it a toasted marshmallow effect.

The 7 minute baking time....I think we make bigger cookies than most?  7 minutes wasn't nearly long enough in our oven.  The centers were not cooked.  We experimented and 12 minutes in the oven with a 5 minute resting time was what worked for what we wanted.  Big spoonfuls, I guess?

This makes a LOT of cookies!  Make sure you have time for baking or use two cookie sheets to bake at a time.

Don't skip the wax paper!  Your cookie sheets will be a nasty mess if you do! :-)

Ingredients:

Yes, organic marshmallows
exist!!!!

• 1 cup organic butter
• 1/2 cup creamy peanut butter (we used Adams)
• 2 tablespoons coconut oil
• 1 1/2 cups brown sugar (packed)
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 1/4 cups all-purpose flour
• 2 cups semi-sweet chocolate chips
• 1 1/2 cup mini-marshmallows

Directions:

• Preheat oven to 350
• In a large mixing bowl, cream the butter, peanut butter, oil and sugar until light and creamy
• Add eggs, salt and vanilla and mix well
• Mix in baking soda and baking powder and gradually mix in flour until combined.
• Stir in chips and marshmallows.
• Drop spoonfuls of dough on parchment-lined cookie sheet about 2" apart (If any marshmallows are on the very edges of the cookies, move them into the middle or they will caramelize and get a bit crunchy)
• Bake for 7 minutes and let rest on cookie sheet 5 minutes before transferring to a wire cooling rack.
• Store tightly covered and room temperature